Is there a way to introduce Brett to a brew directly into the bottles? (I hope that question made sense!) I don't have enough equipment to have anything dedicated to sours but I have a brew that I would LOVE to get some of the Brett funk and sourness into.
My boyfriend and I were discussing soaking oak chips in a starter of Brett and adding one oak chip into each bottle. With the idea of limiting the exposure of the rest of the brewing equipment to the Brett. Would that work or it there another way to do what I want.
In case it matters, the brew is a Saison style Braggot using a Saison yeast. I want to add Brett to half of it. It will age in the bottled for a MINIMUM of 9 months (but as all good meads do, will likely need to be aged much longer).